I tried making ladi pav for the first time, also was my first time ever making any sort of bread for that matter. This recipe is spot on and extremely precise. I am so happy with the pavs that I made. Top class instructions. I struggled with the yeast fermentation as the temperature was 15 degrees. I kept the yeast bowl under sunlight to trigger fermentation.Also used a slightly heated and switched off oven after placing dough balls in the tray for them to double up and get close on.
Overall a massive thanks to Tarla Dalal for this amazing recipe and procedure. The stage wise pictorial description was simply awesome
Thanks so much

Tarla Dalal &nbsp&nbsp Hi,
You can divide the dough into half. shape the dough for ladi pav from the first batch. The other batch you can cling wrap it and refrigerate it till the first batch is baked. Once the first batch is out, then re roll the dough, give the last proving and then bake it. Try it and give us feedback.

Tarla Dalal &nbsp&nbsp Hi Krithika, the dough for Ladi pav should be very soft so knead it well with good amount of water. Proper hydration will make the pav soft and they wont be dense after bake. Also, make sure you proof the buns well before you bake them, dense bread can be a result of underproofing. Handle the ladi pav tray gently after they are proofed, if the baking tray gets banged the air from ladi pav will escape and result in a dense bun.

Tarla Dalal &nbsp&nbsp Hi,
To make breads is an art.. though.. but just make sure your kneading the dough till you find no cracks and smooth.. this steps.. ideally helps to make your bread lighter. secondly the proving should be perfect the second time after rolling.. if it has not proved well the result will be dense bread.. and if it is proved well and you happen.. to hit or bang the tray.. the air escapes from inside and bread tends to become dense..
these are few pointers.. while you bake.. try the recipe one more time.. and surely you will crack it..